Best Pork Tenderloin Recipe

1. Heat the oven: Set oven to 425°F. Pat the pork very dry with paper towels. Dry meat equals better browning.

2. Season: Mix salt, paprika, garlic powder, onion powder, pepper, and cumin. Rub pork all over with 1 tablespoon olive oil, then coat evenly with the spice mix.

   Optional (but helpful): If one end is much thinner, fold it under and tie with kitchen twine so it cooks more evenly.

3. Sear for crisp edges: Heat a large skillet over medium-high heat until very hot. Add a thin slick of oil. Sear pork 2 to 3 minutes per side on 3 to 4 sides, plus the ends, until you have a deep golden crust.

4. Finish in the oven: If your skillet is oven-safe, slide it into the oven and roast 10 to 14 minutes, until the thickest part hits 140°F (juicy, slightly pink, carryover to about 145°F) or 145°F (less pink). Timing depends on thickness, so trust the thermometer over the clock.

   No oven-safe skillet? Transfer the seared tenderloin to a sheet pan and roast there. Keep the skillet on the stove for the sauce.

   Size note: A 1 pound tenderloin often finishes faster than a 1 1/4 pound one, and a thicker tenderloin can take a few extra minutes. Start checking early.

5. Rest: Move pork to a cutting board and rest 5 to 10 minutes. Do not skip this unless you enjoy watching juices run away.

6. Make the pan sauce (no burnt garlic, promise): Carefully remove the skillet from the oven and let it cool off heat for 1 minute. Place it over medium heat, then pour in the broth first to deglaze and cool the pan a bit. Scrape up the browned bits. Stir in Dijon, vinegar, and honey and simmer 2 to 4 minutes until slightly reduced and glossy.

   Turn heat to low, then add the garlic and cook 20 to 30 seconds until fragrant. Turn off the heat and whisk in the butter until melted and silky (this classic finish is your insurance policy against scorched butter and bitter garlic). Stir in herbs if using. Taste and adjust with more vinegar for brightness or honey for balance.

7. Slice and serve: Slice pork into 1/2 inch medallions. Spoon sauce over top and finish with flaky salt if you are feeling fancy in the best way.

Quick rescue tip: If your sauce tastes a little flat, add a tiny pinch of salt and an extra splash of vinegar. If it is too sharp, add a little more honey or a knob of butter.